Gluten-Free Mushroom Risotto

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 350 calories, 41 g carbohydrate, (1 g fiber), 10 g protein, 16 g fat, (4 g saturated fat), 10 mg cholesterol, and 350 mg sodium.
  • Calories per Serving: 350
  • Servings: 8
  • Active Time: 55 minutes
  • Total Time to Make: 55 minutes
Gluten-Free Mushroom Risotto


You'll Need

Baking sheet, braising pan


  1. Preheat oven to 450 degrees. Heat stock in saucepan on MED-LOW; reduce to LOW. Let simmer as you proceed with recipe.
  2. Toss mushrooms and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, 20 min; remove from oven. Set aside.
  3. While mushrooms are roasting, heat olive oil in braising pan on MED. Add onion and garlic, cook 5 min.
  4. Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.
  5. Add wine. Cook, stirring 3 min, until wine is reduced by three-fourths.
  6. Add 2 cups warm stock to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. (Set aside one ladleful of stock for adjusting consistency of dish immediately prior to serving.)
  7. Add remaining stock, one ladleful at a time, stirring constantly, about 30 min. Add next ladleful only after almost all liquid is absorbed (you may not use all the stock). 
  8. Add roasted mushrooms to pan with last ladleful of stock. Cook 1-2 min, stirring constantly, until liquid is almost all absorbed, rice is firm, and mixture is creamy.   
  9. Add butter; turn off heat. Stir; season with salt and pepper. Sprinkle with cheese; garnish with chives.


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